Easy Taco Salad

Being a resident of San Francisco, there are taquerias galore on every other corner...most serving an amazingly delicious, authentic array of foods. Back in my pre-nutrition minded days, a giant burrito was definitely my go to food to eat out. Its hard to go wrong when there is cheese and guacamole involved. Nowadays, while I still eat both (raw, and in moderation) cheese and guacamole, I don't eat the tortillas. This makes going out to taquerias not quite as fun! Several days ago, I created this "taco salad" recipe (minus the taco), and it was delicious! Enjoy!

INGREDIENTS (use whatever quantity of each you like):

Shredded lettuce
diced red onion
chopped tomato
nitrate free, crumbled bacon
organic salsa (homemade or store-bought)
ground meat of your choice (I used ground chicken, but any kind is fine, as long as it's organic poultry or grass fed beef/lamb, pasture raised pork)

TACO MEAT SEASONING:

1 tbsp chili powder
1 tbsp cumin
1 tbsp paprika
1 tbsp onion powder
2 tsp oregano
2-4 cloves minced fresh garlic if desired
pinch of red pepper flakes

INSTRUCTIONS:

MEAT:

Mix all seasonings together with about a cup of water and set aside. Brown the ground meat in a pan and drain, and then add the seasoning mix to the pan. Continuously stir on medium heat until the water is evaporated, then its done!

SALAD:

Mix all ingredients together. Done. Top with sliced avocado and/or crumbled raw cheese)

DRESSING (the best part):

Combine the following (play around with quantities as desired, hard for this to go wrong!):

minced fresh garlic
1 small, ripe avocado, mashed
2-3 tbsp fresh, chopped cilantro
dash of cayenne if you like spice
sea salt and pepper to taste
olive oil
fresh squeezed lime juice